Fall is upon us so that means bring me EVERYTHING pumpkin. I am a sucker for the fall season just like any other basic B*tch. When NYC has its first day in September below 70 degrees I immediately get the craving.

I have never made pumpkin bread before, let alone vegan pumpkin bread so this took me a couple of trys to get right. The first two batches I made came out a complete mush pile. I was beginning to think what the HECK, and I GIVE UP! Baking is really great for me though, it tests my patience, but it also pushes me to try harder. I took a step back, and woke up yesterday morning and tried again. This time I was careful about how much wet ingredients I put in and added some more dry ingredients since pumpkin puree is super mushy.

I am thrilled that I now have this yummy treat for the afternoon this weekend with a hot cup of tea. Its the perfect weather to sit out on my balcony with a good book and enjoy this recipe.

If you remake, comment below and let me know how you like it! Or tag my on Instagram @stephi,paige <3

Ingredients:
1cup pumpkin puree
3 tbsp coconut oil (melted and cool)
1/4 cup peanut butter (or any other nut butter)
1/3 cup maple syrup
splash of vanilla
1/4 cup coconut sugar
2 servings of bobs redmill egg replacer (or 2 flax eggs)
1 1/2 cups almond flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp pumpkin spice seasoning
1 tbsp cinnamon

Directions:

1.) Preheat oven to 375 degrees. Spray a loaf pan with non stick spray or add parchment paper inside and set aside.
2.) Add the pumpkin puree and coconut oil in a bowl and mix well. Add in the peanut butter, and the egg replacer. (make sure to mix the egg servings first and then add in).
3.) add in the vanilla and maple syrup and mix well.
4.) Add coconut sugar mix well. Then add in remaining dry ingredients.
5.) If you want to add in chocolate chips of pumpkin seeds or raisins, fold in at this time.
6.) add batter to baking pan and cook for 35-40 min. (until top is a golden brown)
7.) When removing from oven let the bread cool before slicing and serving.

​Enjoy! <3

Rice Krispie treats were one of my favorites as a kid. . It shouldnt surprise you that this childhood fav from the 90s is filled with unnecessary and not good for your chemicals which I am conveniently listing below:

TOASTED RICE CEREAL (RICE, SUGAR, SALT, MALT FLAVORING, NIACINAMIDE, REDUCED IRON, RIBOFLAVIN [VITAMIN B2], FOLIC ACID), MARSHMALLOW (CORN SYRUP, SUGAR, GELATIN, NATURAL AND ARTIFICIAL FLAVOR), FRUCTOSE, MARGARINE (VEGETABLE OIL [SOYBEAN AND PALM OIL WITH TBHQ FOR FRESHNESS], WATER, NATURAL AND ARTIFICIAL BUTTER FLAVOR [CONTAINS MILK], DATEM, ACETYLATED MONOGLYCERIDES, BHT FOR FRESHNESS, VITAMIN A PALMITATE, VITAMIN D), CORN SYRUP SOLIDS, CONTAINS TWO PERCENT OR LESS OF DEXTROSE, GLYCERIN, SALT, NIACINAMIDE, PYRIDOXINE HYDROCHLORIDE (VITAMIN B6), THIAMIN HYDROCHLORIDE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), SOY LECITHIN.

Back in the day I was big into reading labels, but always by passed the ingredients list. I could care less what I was putting in my body as long as it was low fat, and low calorie.

Its all about the ingredients. Whole foods, as much as possible. When I want a treat I either make it myself, or make sure the label contains as few ingredients as possible, and the list is all things that I can pronounce and recognize. 

So It is football season, which in turn is the start of junk food season. These Rice Krispie treat alternatives are so easy to make! 4 Ingredients is all it takes and about 15 minutes of your time.

I decided to drizzle some chocolate on top of mine, can really add anything to the batter...sprinkles, chocolate chips, coconut flakes, drizzle pb on top! (options are endless)

Also...no baking required! 

If you remake these, let me know how they turned out and what exciting variation you came up with in the comments below! You can find me on instagram @stephi.paige for more!

Ingredients: (Can click on these ingredients to be re-directed to amazon for purchase):
5 Cups Brown Rice Crisp (Can use any brown rice crisp cereal just check ingredients shouldnt contain more than 3)
2 tbsp coconut oil 
2 tbsp vegan butter 
1 bag of vegan marshmallows


Directions:

1.) Melt butter and oil in a pot on high heat. Once melted stir in marshmallows (1 package) If they are not mini it helps to break them up when putting in so they melt easier.
2.) Once the batter is a fluff like consistency remove the pot from the heat and add in rice cereal. 
3.) Stir until everything is completely coated and then press into a 9X9 baking pan.
4.) Place in the fridge for 10 minutes. Then remove and slice (makes 16 squares)
5.) I drizzled mine with chocolate and then placed it back in the fridge for a few so the chocolate hardened.

Enjoy these treats right away or store in the fridge in an air tight container for 3 days!

Let me start by saying these are definitely the best muffins I have ever made. May even be the best recipe in general I have ever made (bold statement). I love when you are testing things out in the kitchen with no expectations but then the outcome blows you away.

I think the trick is to make sure your bananas are extra ripe, which makes the batter that much sweeter. If you need to speed up the process a bit just put your bananas on parchment paper into the oven on 200 degrees for about 10-15 minutes and that should allow them to ripen up.

The ingredients in this recipe are super clean. I used Lilys dark chocolate since it has no added sugar, but any other clean chocolate brand will do:). 

To get the Chocolate swirl you  just melt chocolate with a bit of coconut oil, and then that gets drizzled on top. I use a teaspoon (the one you measure with) to do the drizzle so I dont just pour a big chocolate blob on the top of my muffins. However, there is nothing wrong with chocolate in any form!

I hope you enjoy these muffins as much as I do! If you have any questions comment below! Also if you remake this recipe please tag me and share (@stephi.paige)! Iove seeing my recipes re made it makes me so happy!

Ingredients:
2 Bananas
2 Eggs
1/3 cup coconut oil
1/4 cup maple syrup
1/3 cup cashew milk (any non dairy milk will do) I use Malk Organics because it is the cleanest no hidden chemicals or ingredients.
1 tsp vanilla
3/4 cup almond flour
3/4 cup coconut flour
1/4 cup flaxmeal
1 tsp baking soda
1 tsp baking powder
1 tablespoon cinnamon

Not to be mixed in the batter (can make the muffins without this part and still good!):
1/2 cup peanut butter
Lily Dark Chocolate broken into pieces
Half a Lilys dark chocolate bar and two teaspoons of coconut oil (melt together for drizzle)

Directions (makes 12):

1.) Preheat the oven to 350 degrees and spray muffin tins with non stick spray
2.) Mash bananas in a med size bowl, add eggs and whisk and mix well. 
3.) Add the rest of the wet ingredients and mix well. 
4.) Add in the dry ingredients and mix well.
5.) add two tablespoons of the batter into the muffin tins. Then add a teaspoon of peanut butter on top with pieces of the dark chocolate
6.) Top the muffins with the rest of the batter for the chocolate and pb is completely covered.
7.) Drizzle the melted chocolate on top of the muffins in a swirl motion.
8.) Bake muffins for 20-25 min. oven times will vary but the muffins should be gold brown on top.
9.) Let the muffins cool for about 10 minutes and then remove them from the tins onto a wire rack so they can continue to cool.

Enjoy! These can be stored in an air tight container in the fridge for a 5-7 days. If not eating right away you can freeze them and then pop in the toaster to reheat!